Cacik Recipe Turkish Yogurt and Cucumber (2024)

FAQs

What is the difference between tzatziki and cacik? ›

The main difference is that Turkish cacik is slightly thinner than Greek tzatziki. It's very easy to make, but the fundamental thing about Tzatziki is that it's not just cucumber grated or chopped in yoghurt, the cucumber has to be salted first to give it that authentic flavour.

cacık. a kind of cold soup made of yogurt and cucumber n.

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It's a refreshing chilled sauce, dip or spread.

Tzatziki is Greek, no other country can claim the most famous Greek food in the world (it's a few centuries older than Greek Mousaka)!!! The Ottoman Empire, ruled over Greece from the 16th century until World War 1.

Cacik is best enjoyed the day it is made. If you have leftovers, store them in an airtight container in the fridge for up to two days. Note that the longer it is stored the more watery it will get and the cucumbers will lose their crunch.

Haydari is a type of yogurt dish similar to a thick cacık, made from certain herbs and spices, combined with garlic and yogurt. It differs from cacık in that the recipe contains no cucumber and calls for strained yogurt or labne.

More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki (derived from the Turkish word cacık) was born.

But whenever a recipe calls for the thick, sour ingredient, it is referred to as Greek yogurt, which in Turkey is probably closest to “süzme yoğurdu”, which means strained yogurt.

Lebne – Yogurt of Turkey.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

Which yoghurt is best for tzatziki? ›

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

Tzatziki made from low-fat Greek yogurt checks a lot of other healthy boxes. That two-tablespoon serving contains around 50 calories and 1.7 grams of fat, which is much less than ranch dressing and other creamy dips.

Cacik (Tzatziki) | Turkish Stonebakers.

Greek yogurt and Turkish yogurt, often regarded as some of the world's finest dairy products, share similarities but also exhibit distinct characteristics in terms of taste, texture, and production methods. These differences arise from variations in milk types, processing techniques, and regional traditions.

Cacik is a yoghurt and cucumber based meze or side dish. It's usually flavoured with garlic and dried mint or, less often, dill. You can think of it as a Turkish yoghurt sauce with cucumber.

Differences between Mast-O-Khiar and Tzatziki: tzatziki is Greek in origin; mast-o-khiar is Iranian/Persian. tzatziki is made with a thicker (strained), Greek-style yogurt while mast-o-khiar can be made with a thinner, plain yogurt. tzatziki has dill, mast-o-khiar usually has mint.

More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki (derived from the Turkish word cacık) was born.

If you love this tzatziki recipe…

Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!